Brazilian tapioca and Parmesan cheese buns

Ingredients

For 1 serving

• Tapioca pearls30 g
• Parmigiano Reggiano10 g
• Eggs15 g
• Reduced-fat milk20 ml
• Saltto taste

Contains: lactose, eggs,

Method

1. Heat a conventional oven to 200 °C and line a baking tray with baking paper; grate the Parmigiano.
2. Heat the milk in a small pan with a pinch of salt over medium heat until it just comes to the boil, then pour it straight over the tapioca in a bowl, stirring with a spoon until you have a sticky, lumpy mixture.
3. Let it cool for 5 minutes, until you can touch it, then add the beaten egg and the Parmigiano and work it with the spoon and then your hands until smooth, soft and sticky.
4. With damp hands shape 4 balls and place them well apart on the tray.
5. Bake for 18 minutes, without opening the oven for the first 10, until puffed and golden at the base; serve warm, while still soft and stretchy inside.